Roasted Turkey Meatballs With Mozzarella and Scallions
Published Feb. 11, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup crushed buttery crackers, like Ritz
- 1large egg
- 1½teaspoons ground cumin
- Kosher salt (such as Diamond Crystal) and black pepper
- 6scallions, coarsely chopped
- 2jalapeños (optional), seeded if desired, coarsely chopped
- 1pound ground turkey
- 2ounces chopped mozzarella, preferably fresh (about ½ cup)
Nutritional analysis per serving (4 servings)
274 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper. In a large bowl, stir together the cracker crumbs, egg, cumin, 1 teaspoon salt and a few grinds of pepper until a paste forms. Stir in the scallions and jalapeños, if using (reserve a little of each for garnish, if you like). Add the turkey and use your hands to mix until combined. Add the mozzarella and mix just until combined. The mixture will be loose and sticky.
- Step 2
Using wet hands, roll into 12 meatballs (3 tablespoons each) and place on the prepared sheet pan. Bake until cooked through and bottoms are golden, 13 to 17 minutes. Garnish with optional reserved scallions and jalapeños, if you like.
Private Notes
Comments
Vic I freeze meatballs before cooking and find that keeps them more tender and moist when thawed and cooked. I usually prep the meatballs en masse with a pound of chopped meat and the right proportions of other ingredients for the pound, shape them and line them up on a foil lined tray to put into the freezer long enough to freeze then put 6 or so in separate zip plastic bags to thaw just the amount I need for the night
Delicious, moist, and very easy. Made 12 exactly as described. Served with a medium salsa which added a lovely brightness to them. No clean up with parchment paper-lined pan. Mine took about 17 minutes at 425. Will make again.
This was delicious! I used turkey from Costco which always seems kind of watery. So I wound up using about double the amount of Ritz crumbs to allow me to shape the mixture into meatballs. I also made the meatballs early in the day and refrigerated them before dinner and discovered that they were a lot firmer after a few hours in the fridge. So that might be a solution. But I have to say that the extra crackers didn’t detract from the flavor at all. The meatballs were absolutely perfect.
Used Trader Joe’s sweet-hot jalapeños. Cooked in the air fryer. Huge hit!
I was looking for a recipe for ground turkey and stumbled upon these. I only had 2 scallions so I supplemented with lots of cilantro. Added a little mayo as well. They were so good! We served them with cilantro lime rice and black beans - a salsa verde would have been great to top it with as well.
Love this recipe… but what do people make with these? My wife and I are always at a loss of what to serve these with? We typically serve with some sort of roasted veggie and rice pilaf, but I feel like we are missing the mark. Any thoughts? I think they could be great on a sandwich or some sort!